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Tuesday, 26 August 2014
Sikandalous Potli Masala Wala Chicken
Potli Masala is a delicious spice mix , versatile and keeps forever
though it tastes best when made fresh.You don't roast the whole spice in
advance.Adjust pepper and chilies.Do not grind fine , just pound the
masala to break as seen in the pic.This masala I also add halfway
through cooking as I don't like to burn it out in hot oil.
Grams Boneless Chicken - I marinated chicken in 2 tablespoons Hung Curd
and 1/2 Teaspoon Grated Ginger and1.5 teaspoons Garlic Paste for a
couple of hours .
In a wok heat up 1 tablespoon ghee ,remove from heat and add curry
leaves and whole chilies to taste. After 10 seconds add the chicken and
over very high heat stir fry the chicken for 4-5 minutes , then add
salt and 1.5 to 2 teaspoons of Sikandalous Potli Masala , mix well ,
cover and cook over low heat for another 6-7 minutes till done.You
probably wont need water as hung curd does that for you .
I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .